Stuff and Nonsense: Improv Challenge: Sausage & Mushrooms


Improv Challenge: Sausage & Mushrooms

When I saw that March's Improv Challenge ingredients were mushrooms and sausage, I immediately thought of sausage-stuffed mushrooms. However, I knew I didn't want to make something fiddly or that wouldn't serve as a meal so I set about to create a meal-sized non-fiddly stuffed mushroom. Portobello mushrooms were the obvious choice and sausage had to be in the filling so ... why not use a sausage burger? Et voilà, these elegant-looking (and pretty darn tasty!) sausage and mushroom stacks were born!

Sausage & Portobello Stacks

I topped my stacks with fresh mozzarella and a commercially-prepared bruschetta, but you could easily use sliced provolone and chunky tomato sauce. Or make your own bruschetta. (Or sausage patties, for that matter).

I've not included any amounts in this "recipe," because it depends on how many people you're feeding and how much sauce or cheese you want. I cook for two, so used two caps and patties. We like cheese, so I was generous with the cheese. Didn't want to drown the stacks, so used about two tablespoons bruschetta per stack.


Remove stems from mushroom caps. Gently clean caps with a damp paper towel. Place, gills down, on a large broiler-safe pan. Place sausage patties next to mushrooms. Broil for 5 minutes.


Flip and broil for 5 minutes more.


Meanwhile, slice some fresh mozzarella.


And chiffonade some basil.


Your mushroom caps may have fluid pooling on top. Gently tilt to drain onto the pan. Top caps with sausage patties and fresh mozzarella.


Broil for about 3 minutes or until the cheese is melted and bubbly.


Plate. Top with bruschetta and basil. Serve immediately.

Sausage & Portobello Stacks


  1. What a creative and beautiful meal! It sounds incredible!

  2. That is a lovely idea! It sounds comforting but still fresh and flavorful!

  3. Yum, this looks delicious. Great idea!

  4. Oh yummy! I love portobello caps; great idea to fill them with sausage. And that fresh mozzarella melted on top seals the deal!

  5. argh! So simple, yet sooooooooooo delicious looking. Fresh "mozerelly" gets me every.single.time.

  6. These look sooo yummy! Great minds think alike- my dish was similar. I'll try your version soon. I might be able to cure my husbands hatred of portobellos if there's an Italian sausage patty involved :)


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